What kind of fish is used for boiled fish?
Fish for cooking boiled fish can be carp, silver carp, crucian carp, silver carp and other fish with thick meat and less thorns, which will make the meat taste better. If you slice fish, the knife must be fast, and the sharpening skill can be sharpened first. The sharpening skill will not miss the "sliced fish". The fish of boiled fish should be cut into palm-sized iris slices, so that the fish tastes symmetrical when it is hot, and the meat feels round, soft and bright.
Usually our common grass carp and silver carp are not suitable for pickled fish. Grass carp has many small thorns, but it is rich in nutrition and is more suitable for making fish soup to replenish the body. Silver carp, on the other hand, has no thorns, but the meat is loose. If you cook pickled fish, it is very casually broken and suitable for steamed or stone fish.
Many people like carp, crucian carp or crucian carp. There are basically no small thorns, and the meat is firm. Boiled fish is delicious, but it's a little expensive.
1, carp
Carp and grass carp are fatter and more suitable for making pickled fish.
Carp is deeply loved by customers because of its tender meat, thick meat without thorns and fat meat. Boiled fish takes carp as raw material, and the soup is delicious. The finished dish is fresh and tender, the soup is sour and delicious, medium and spicy, but not greasy, and the fish is green and smooth.
Carp is rich in unsaturated fat, which is beneficial to the blood circulation system and is an excellent food for patients with cardiovascular diseases. Carp is rich in selenium, which has the effects of anti-aging and beauty beauty if eaten regularly, and also has a certain preventive effect on tumors.
Home-cooked method of pickled fish
1, black fish with Chinese sauerkraut
Raw materials: 600g of crucian carp, 0/00g of pickled radish/kloc-0, 25g of pickled pepper, 5g of pickled ginger onion15g, 3g of pepper, 5g of garlic, 4g of salt, 0g of rice wine10g, 500g of bone soup and 500g of cooked rapeseed oil.
Production process:
1) Cut the fish into three parts on both sides, drain the kimchi, cut it into filaments, soak it in pepper, chop it up, soak it in ginger and cut it into particles;
2) Put the wok into a small fire, burn the cooked rapeseed oil to 60% heat, and fry it in the fish until it is light yellow.
3) Leave the oil in the pot, add the soaked pepper, ginger and onion, then add the bone soup, and put the fish in the soup. Boil the soup back to slow fire, add pickled radish, and cook for about 10 minute. Serve. Add vinegar to the pot.
Features: Sichuan cuisine, home cooking. Made of fresh grass carp and Sichuan pickles. Although this dish is stir-fried in Sichuan folk customs, it is widely spread and deep, and the meat of the dish is fresh and tender.